4 ears fresh sweet corn, shucked
2 tsp vegetable oil
1 Tbsp fresh lime juice
1 Tbsp hot sauce
1/4 c chopped fresh cilantro
2 tsp jalapeno, seeded and minced
1/2 tsp sugar
salt and pepper to taste
crumbled queso fresco
Preheat grill to medium. Coat corn with oil and grill until lightly charred, turning frequently, about 15 minutes. Whisk lime juice, hot sauce, cilantro, jalapeno, sugar, salt and pepper together in bowl while corn grills. Allow kernels to cool slightly, then slice kernels off cob and toss in dressing to coat. Garnish with cheese.
Yields: about 2 cups
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment